Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and add...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Arildsen Jakobsen, Louise Margrethe, Vuholm, Stine, Aaslyng, Margit Dall, Kristensen, Mette, Sørensen, Karina Vejrum, Raben, Anne, Kehlet, Ursula
Format: Artigo
Sprog:Inglês
Udgivet: Blackwell Publishing Ltd 2014
Fag:
Original Research
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4237483/
https://ncbi.nlm.nih.gov/pubmed/25473511
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.126
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